Place almonds in a food processor and pulse until coarsely ground. Add minced garlic and salt and blend for 15 seconds. Add basil and olive oil, blend until smooth. Finally, add 1/4 cup of shredded Parmesan cheese, blend for 5 seconds. Once done, squeeze about 1 T. of fresh lemon juice. Cook noodles as instructed – serve pasta sauce over noodles.
The pesto will keep for about a week (in our house it usually doesn’t last that long)!